This is a frank appropriation of a recipe I saw in the Guardian's "Three Good Things on a Plate" feature. The original featured halloumi cheese, which I have replaced here with soy-based feta for that salty tang; I also upped the seasonings and subbed fresh basil for parsley, but other than that we have Hugh Fearnley-Whittingstall to thank for this delicious, summery meal. (Indeed, I've even stolen his photo!) Since this dish proved to be equally good hot, cold, or at room temperature, I will definitely be making it again as the warm weather sets in; the addition of white beans at the halfway point would make this a one-dish supper of four good things on a plate.
Herb Roasted Potatoes with Asparagus and Feta
~ 2 lbs. small new potatoes, scrubbed and quartered
~ 1/4 cup olive oil
~ 1 tbsp. minced garlic
~ 1 tsp. each: salt, marjoram, basil, oregano
~ A few generous grinds of fresh black pepper
~ 1 lb. asparagus, woody ends removed and cut into 3" pieces
~ 6 oz. soy feta (or homemade tofu or nut-based feta)
~ 1 cup fresh, roughly chopped basil leaves
~ Fresh lemon juice (optional)
~ Preheat the oven to 400 degrees fahrenheit and coat a large, rimmed baking sheet with cooking spray.
~ In a small bowl, combine the olive oil, garlic, salt, marjoram, basil, oregano, and pepper.
~ Spread the potatoes on the baking sheet, pour the oil and herb mixture over, and coat thoroughly (I just get in there with my hands).
~ Roast at 400 for about 30 minutes, stirring ever 10 minutes or so.
~ Remove the baking sheet from the oven, add the asparagus and feta, and mix thoroughly to coat them with the oil mixture (unless you have asbestos hands, you'll need some sort of utensil this time).
~ Return to the oven and cook for another 15-20 minutes, stirring occasionally, until the asparagus is cooked, the feta is a bit melty, and the potatoes are browned and beauteous.
~ Remove from oven, mix in the basil leaves, transfer to a plate and serve with a squeeze of lemon juice (if you like).